MIX A BESAN AND BUTTER MILK ADDING WITH GINGER - CHILLI PASTE.ADD SALT, TURMERIC POWDER AND ASAFOETIDA IN IT.BLEND THIS MIXTURE WITH BLENDER.TRANSFER IN A NON SICK - THICK BOTTOMED PAN. HEAT OVER SLOW FLAME AND STIRRING CONTINUOUSLY TO AVOID LUMPS.WHEN MIXTURE THICKENED JUST LIKE BEING LAYERED CONSISTENCY, REMOVE FROM FLAME.THEN MIX WELL 2 TSP. OIL WITH MIXTURE.GREASE A PLATE BACK SIDE WITH OIL. OR ANY FLAT GLOSSY PLACE GREASE WITH OIL.SPREAD THE MIXTURE EVENLY - THINLY OVER THE GREASED PLATE.MARK WITH HORIZONTAL SHAPE WITH A KNIFE.SEPARATELY MAKE ROLL WITH STRIPES (HORIZONTAL PART).*FOR TADAKA :

HEAT A OIL IN A PAN AND ADD MUSTERED SEEDS.WHEN THE SEEDS CRACKLE, ADD THE SESAME, CURRY LEAVES, CHOPPED CHILLY, CORIANDER AND SHREDDED COCONUT. MIX WELL. AND SAUTÉ FOR 2 SECONDS.PUT ALL KHANDVI IN A SERVING PLATE. SPREAD THIS TADAKA MIXTURE ALL OVER KHANDVI.SERVE WITH GREEN CHUTNEY.